Igenity® for beef

Igenity® — Carcass Composition

The Igenity Profile includes information on Tenderness, Marbling, Retail Meat Yield, Average Daily Gain, Back Fat Thickness, and Ribeye Area.
This analysis associates the genotype result with the magnitude, or size, of the trait identified. In general, animals with low scores for fat thickness and red meat yield will have high scores for carcass weight and ribeye area.

Marbling score
Higher scores from Igenity for marbling equal
greater genetic potential for marbling. In a group of
animals with a score from Igenity of 10 for
marbling, the average marbling score can be
expected to be 161.4 points greater than animals
with a score of 1. The beef grading system for
marbling uses a 100 to 999 point scale. Marbling
points reflect how much intramuscular fat is present
in each carcass. Each marbling score has 100 units.
Therefore the 161.4 unit range between 1 to 10
scores from Igenity equals almost one full marbling
score.

Retail meat yield
Higher scores from Igenity equate to a genetic
potential for a higher retail meat yield. Since higher
yield values are a result of less fat and/or more
muscle, animals with higher scores are expected to
be less fat and/or more muscled.
A group of animals with a score from Igenity of 10
for retail meat yield can be expected to give 5.3%
more red meat yield than animals that receive a score of 1 from Igenity.

Fat thickness
Lower scores from Igenity indicate less external
fat, while higher scores reflect more external fat. In
a group of animals with a score from Igenity of 10
for fat thickness, the average fat thickness is
expected to be 9.4mm greater than in a group of
animals that have a score of 1.

Ribeye area
Higher scores from the Igenity profile reflect larger
ribeye areas and lower scores reflect smaller ribeye
areas. In a group of animals with a score from
Igenity of 10 for ribeye area, the average ribeye is
expected to be 16.51 square centimetres larger than
in a group of animals with a score of 1.